I love, love, love soup. I would eat soup every day if there only weren't hundreds of other foods I want to keep trying. The other night I referred to a cookbook I've had for years and years, but have never actually ever cooked anything from it. It was one of those bargain books at Barnes and Noble, and I think I bought it when I lived in Utah -- NINE years ago. It's about time I checked it out.
3 large onions (I used one white, one yellow, and one red)
2 tablespoons safflower oil
2 tablespoons Earth Balance vegan butter spread
3 3/4 cups No Beef Base (see above)
Salt and pepper to taste
Slice the onions into small slices and chunks.
Heat the oil and buttery spread in a deep saucepan.
Saute the onions on high heat for a few minutes, stirring constantly
Reduce the heat and cook the onions for 45 minutes. Stir occasionally at first, but as they begin to soften and turn darker, stir more often. They should be a dark golden color when they're ready to add to the soup.
Meanwhile, in a large soup pot, prepare the No Beef Base and water.
When the onions are ready, add them to the "beef' broth and add a little salt and pepper. Simmer for around thirty minutes.
Toast or grill the French bread and eat with the soup when ready!
This soup is so good you'll never be able to eat the stuff at restaurants again. Will and I polished off the entire pot and licked the bowls clean.